Make your own Big Mac-inspired dumplings

A new restaurant on Somerset Street is offering traditional Asian street food with a uncommon twist including beef-stuffeddumplings topped withBig Macsauce.

RobertSayaphetand his brother-in-law PeterMaklaunchedRoku Bar and Bitesto share their traditional family recipesfromCambodia and Laos.

"Our family would always sit around and eat and enjoy together," SayaphettoldCBC Radio'sAll In A Dayearlier this week. "Food is something meant to be shared and enjoyed."

SayaphetandMak began serving their creationsat pop-up shops around Ottawa. Over time, some of their recipesevolved and took on new flavours.

"The theme we wanted to go for is street food,"Sayaphet. "Street food is quality food at an affordable price that all walks of life can enjoy,no matter if you are poor or rich."

At their new location, everything on the menu is under $15. Theirdumplings are served by the half-dozen.

Sayaphet and Makshared their most popular dumpling a Big Mac-inspired recipe with All In A Day's GiacomoPanico for the show's weeklyD is for Dinner segment.

Big Makdumplings

Ingredients:

• 1 pound ground beef.
• 1 tbspfresh garlic.
• 2 tbsp Worstershiresauce.
• 2 tbspBBQsauce.
• 1 tspsalt, sugar, garlic powder, white pepper, dried thyme androsemary.
• 1 tspmushroom powder.
• 1 pound napa cabbage, finely chopped.
• 2 green onions.
• 1 white onion, finely chopped.
• 2 tbsp olive oil.
• 1 package dumpling wrappers.
• Iceberg lettuce, dill pickles, fried onion and Big Macsauce for garnish.

Directions:

Preparingfilling

1. Combine all ingredients into a large bowl.
2. Stir with a spatula or hands until the ingredients are well combined and form a sticky paste. Thorough mixing is essentialso that yourfilling will stay together when you wrap dumplings.
3. Cover with a plastic wrapand marinate in fridge for an houror up to twodays.
4. Freeze if necessary.

Wrapping

1. Work on the dumplings individually.
2. Scoop onetablespoon, dependingon the size of the dumpling wrapper you use,of filling and place it in the centre of the wrapper.
3. Dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper.
4. Fold both sides into a half-moon shape and pinch the middle points together.
5. Hold the dumpling with one hand and start sealing the edges into pleats with the other hand.
6. Once the dumpling is sealed, firmly press the pleated side with your fingers to make sure the dumpling is well-sealed.
7. If you put too much filling inside and have trouble sealing the dumpling, remove the extra filling and fold the dumpling again.
8. If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger-width apart.
9. If you plan to freeze the dumplings, line a baking sheet with wax paper and place dumplings on top.

Cooking

1. Heat frying pan with a drizzle of vegetable oil.
2. Place dumplings, finger width apart,on the pan(6 to 8 pieces).
3. Add 1 inch of water or enough to cover thedumplings halfway and place lid on top of the pan to steam.
4. Cooks at a medium-high temperature,usually takes about 5 to 10 minutes or untilthe water evaporates.
5. Once cooked sear until golden brown on one side and then flip the dumplings andturn off heat.
6. Garnish with proper garnishing and sauce. Serve immediately.